For the base: In the food processor, pulse cherries, dates and almond until coarse. Add in coconut and cacao and pulse until well combined. Press firmly into an 8x8 pan and set aside.

For the filling: In a high-speed blender (I have a Blendtec) or food processor, blend cashews until smooth. You may need to scrape the sides of the jar a few times with a spatula. Add in coconut oil, honey, vanilla and 1/4 cup of water and blend. Add the remaining water if necessary to reach a smooth consistency. Pour this mixture over top of the base, smoothing out with a spatula and freeze for at least 10 minutes.

For the top: In a small pot on the lowest heat possible, combine coconut oil, cacao powder and salt. (This took me about 1 minute)! Pour over top of the filling, jiggling the pan a little to get everything evenly coated. Freeze for at least two hours. When you're ready to cut them up, use a knife that's been sitting in hot water.